Copycat Hostess Cupcakes...Delish! by Aimee Capak - Musely
  • $ 11% Cashback on all one-time purchases
    11% Cashback is available to all registered users and will be give in the form of Musely Coins.
    * Buy Together & Subscriptions orders are not eligible for Cashback
  • Free shipping over $25

    Free Shipping on All Orders Over $25.

    You may request a return within 30 days from the date the product is shipped.

    All returns may be tentative on brand approval.

Copycat Hostess Cupcakes...Delish!

posted in Food & Drink > Recipes
03/15/2014
  • For the CUPCAKES-24 cupcakes, line 2 muffin tins with cupcake wrappers.
    For the CUPCAKES-24 cupcakes, line 2 muffin tins with cupcake wrappers.
  • 2 cups sugar
    1 3/4 cups all-purpose flour
    3/4 cups cocoa powder
    2 teaspoons baking soda
    1 teaspoon baking powder
    1 teaspoon salt
    1 cup buttermilk
    1 cup hot coffee(I used Green Mountain Black Magic from Big Cat Coffees)
    1/2 cup canola oil
    2 large eggs
    2 teaspoons vanilla

  • Preheat oven to 350
    In a mixer, combine dry ingredients
    Add in the buttermilk, hot coffee, oil, eggs, and vanilla. Mix on medium speed until well combined 1-2 mins
    Divide batter among cupcake pans and bake until a toothpick inserted comes out almost clean, about 15 minutes
    Let cool completely

  • Make Cream
    WHIPPED CREAM FILLING:
    2 tablespoons cold water
    1 1/4 teaspoons unflavored gelatin
    1 1/2 cups chilled heavy cream
    3/4 cup powdered sugar

  • 1. Add the cold water to a small bowl, then sprinkle the gelatin over it. Allow to sit for about 10 minutes, until it has set.

    2. In a small skillet, add about 1/2-inch of water, and heat over medium-high heat. Place the small bowl with the gelatin directly inside the skillet.

  • 3. In the mixer, use whisk attachment and beat the heavy cream & powdered sugar. Beat on high to soft peaks. Add in the melted gelatin mixture and continue to beat until stiff peaks have formed.

    4. Pipe the cream into the centers of the cupcakes using a pastry bag.

  • Click image to view full picture
    Click image to view full picture
  • Click image to view full picture
    Click image to view full picture
  • Ganache
    In microwave, heat:
    1/2 cup heavy cream. Pour it over 5 ounces dark chocolate chips. Let sit 3 minutes then stir smooth. Let thicken 5-10 minutes. Dip cupcake tops into the ganache and chill to set.

    I used canned frosting in a piping bag for the white details! Have fun!!!!

  • Click image to view full picture
    Click image to view full picture
  • Click image to view full picture
    Click image to view full picture
  • Don't forget to like and follow me for more tips!

Comments

0
See all comments

Related Tips

1.3K Followers
Email:
See other sign in/up options
Set up my password later
Login / sign up with Email
Forgot Password?
New to Musely
See other login options
Sign Up with Email
Already have an account? Login
Looks like you have an account already
Enter your password to proceed to checkout
Forgot Password?
Please re-enter your password
Forgot Password?
* This is for protection of your private information
Create a Password
For better protection, please provide a password for you account.
Login
For privacy reasons, you must login every time you access this page.
Forgot Password?
< back
< back
Reset Password
Enter the email address associated with your account
< back